Thickening composition improved in viscosity development

ABSTRACT

A thickening composition characterized by containing xanthan gum having per 100 parts by weight thereof, 0.5 part by weight or more of metal salt bound on the surface of xanthan gum powder. This thickening composition is capable of convenient viscosity development by addition to water-containing objects. Thus, the thickening composition is suitable for use in, for example, food application, for convenient thickening of soft drink, basting, sauce, dressing, soup, mousse, jelly, etc., or application for viscosity development by addition of a small amount thereof to meals for patients having difficulty in mastication/swallowing due to eating disorder, etc.

FIELD OF THE INVENTION

The present invention relates to compositions for thickening, wherefromviscosity is readily developed by addition to a target substance whichcontains water; and the present invention particularly relates tocompositions for thickening which improve the development of viscositywhen they are utilized for foodstuff applications, whereby there may bereadily thickened, for example, soft drinks, dips, sauces, dressings,soups, mousses and jellies, and when they are utilized for applicationswhereby viscosity is developed by the addition of small quantities, to,for example, foodstuffs for patients who have chewing and swallowingdifficulties due to eating disorders.

DESCRIPTION OF THE RELATED ART

Xanthan gums are soluble in cold water and the solutions obtaineddisplay strong pseudoplastic viscosity. It is considered that thesolutions form weak networks resembling gels and, for this reason, theyhave very superior dispersion and emulsion-stabilizing properties forinsoluble solid fractions or fats and oils. In addition, they haveexcellent heat resistance, acid resistance and freezing resistance. Dueto their high resistance to various factors, they are used in variousindustrial fields, such as foodstuffs, cosmetics and pharmaceuticals.

In order to use a xanthan gum effectively, it is first necessary tocompletely hydrate it: initial viscosity is developed by completehydration. In general, when consumers use xanthan gum in foodstuffs orthe like, only the surface of the xanthan gum dissolves and powderremains inside: a so-called “lumpy” state is readily produced and thexanthan gum which has become lumpy is incompletely hydrated, so that astate is readily produced whereby it is impossible for the xanthan gumto display its function.

The rate of development of viscosity when xanthan gum is hydrated ismore rapid as the particle size of the xanthan gum is decreased andthere is a tendency towards a slowing of the rate as the particle sizeis increased. In addition, xanthan gum wherein the particle size isfiner has a larger surface area and, since there are properties wherebylumps are markedly readily produced when the gum is dispersed in water,it is necessary to have utensils for dispersion and dissolution, inorder to produce complete hydration. In this manner, there aredifficulties associated with verifiably dispersing and dissolvingxanthan gum in this manner.

Known conventional techniques for dispersing and dissolving a xanthangum in water, are a technique whereby the xanthan gum is dispersed inethanol, and dispersed in a target substance, such as water, and aprocess whereby a xanthan gum is vigorously agitated, using an agitationand dispersion device, such as a Disper, so that it dissolves withoutforming lumps. This is the process used industrially, which requires acertain degree of skill, and is difficult to carry out in an environmentwherein there is no such equipment, such as a household.

A technique has also been published, (for example, Patent Reference 1),whereby solubility is improved by granulating water-solublepolysaccharides and emulsifying agents as binder solutions, but lumpsare produced by the supply process; in addition, xanthan gums may notalways be readily soluble, and there is also a desire for compositionswhich rapidly disperse and dissolve, and wherefrom the desired viscositymay be obtained readily.

[Patent Reference 1] Japanese Patent 3186737

SUMMARY OF THE INVENTION

The present invention relates to:

[1] Compositions for thickening, wherein is contained xanthan gum, with0.5 parts by weight or more of a metal salt, per 100 parts by weight ofxanthan gum, being bound to the surface of a powder of the said xanthangum; and

[2] beverages and foodstuffs containing the compositions for thickeningaccording to the aforementioned [1].

BRIEF DESCRIPTION OF THE DRAWING

[FIG. 1] is a diagram to illustrate the percentage viscosities achievedfor Examples 1 to 4 and Comparative Examples 1 to 4.

DETAILED DESCRIPTION OF THE INVENTION

Compositions which can rapidly develop the desired viscosity withoutproducing lumps, as with conventional powders, are sought. Of these,such properties are strongly desired for xanthan gum, to impartthickness to therapeutic foods and training foods, particularly forpersons having difficulty with chewing and swallowing. An object of thepresent invention is to provide compositions for thickening which cansignificantly reduce processing times for consumers, by being able torapidly develop viscosity, when small quantities are added to targetsubstances containing water.

The present inventors, taking account of such conditions and, as aresult of carrying out diligent investigations to improve properties forthe development of viscosity and enhance solubility, targeted at thepoint where, when xanthan gum is dissolved, dissolution is controlled bymeans of the concentration of salts, discovered: that metal salts willbind to the surface of xanthan gum; that the dissolution of the surfaceis controlled by modifying the surface of xanthan gum, by, for example,spray drying a metal salt solution; and that xanthan gum which has beendispersed in water, by markedly improving the dispersion properties ofxanthan gum in water, rapidly develops viscosity. This phenomenon wasinferred to be due to the binding of metal salts to the surface ofxanthan gum: no effects to improve the development of viscosity wereseen with simply powdering and mixing metal salt powders with xanthangum.

It is possible to enhance the wetting of the surface of xanthan gum withwater by binding a metal salt to the surface of a xanthan gum powder, tomarkedly improve its dispersion in water, and to markedly improve therate of attaining peak viscosity.

According to the present invention, metal salts are used which may beadded to xanthan gum, which is permitted as a food additive, and tofoodstuffs, pharmaceuticals or the like.

The xanthan gum according to the present invention is a natural gum fromthe fermentation of glucose by the microorganism Xanthomonas campestris:the polysaccharide which accumulates extracellularly is purified andpowdered.

The metal salts according to the present invention are not particularlyrestricted, as long as there is at least 1 salt selected from a groupwhich comprises: potassium salts, sodium salts, calcium salts andmagnesium salts, which are generally used for foodstuffs or the like.

The potassium salts are not particularly restricted, as long as there isat least 1 salt selected from a group which comprises: potassiumchloride, monopotassium citrate, tripotassium citrate, potassiumhydrogen DL-tartrate, potassium L-hydrogen tartrate, potassiumcarbonate, tetrapotassium pyrophosphate, potassium poly-phosphate,potassium metaphosphate, tripotassium phosphate, dipotassium hydrogenphosphate, potassium dihydrogen phosphate, potassium sulfate, potassiumhydrogen sulfite, potassium gluconate, potassium L-glutamate, potassiumacetate, potassium bromide, potassium bromate, potassium nitrate andpotassium sorbate; however, since potassium salts have a characteristicbitter taste, it is best to add them so that the quantities bound arethose to be described hereafter.

The sodium salts are not particularly restricted, as along as there isat least 1 salt selected from a group which comprises: sodium benzoate,sodium chloride, sodium ferrous citrate, trisodium citrate, sodiumgluconate, sodium L-glutamate, sodium acetate, sodium bromide, sodiumhydrogen carbonate, sodium potassium tartrate, sodium hydrogen tartrate,sodium DL-tartrate, sodium L-tartrate, sodium nitrate, sodium carbonate,sodium lactate, tetrasodium pyrophosphate, disodium dihydrogenpyrophosphate, sodium fumarate, sodium polyphosphate, sodiummetaphosphate, sodium hydrogen sulfite, sodium nitrate, disodiumhydrogen phosphate, sodium dihydrogen phosphate and trisodium phosphate.

The calcium salts are not particularly restricted, as along as there isat least 1 salt selected from a group which comprises: calcium chloride,calcium citrate, calcium gluconate, calcium L-glutamate, calciumacetate, calcium oxide, non-calcinated bone calcium, calcium hydroxide,calcium carbonate, calcium lactate, calcium dihydrogen pyrophosphate,calcium sulfate, tricalcium phosphate, calcium monohydrogen phosphateand calcium dihydrogen phosphate.

The magnesium salts are not particularly restricted, as along as thereis at least 1 salt selected from a group which comprises: magnesiumchloride, magnesium L-glutamate, magnesium oxide, magnesium carbonateand magnesium sulfate.

Of these salts, potassium chloride, monopotassium citrate, tripotassiumcitrate, trisodium citrate, sodium chloride, calcium lactate andmagnesium chloride are preferred, and potassium chloride is particularlypreferred, from the viewpoint of further improving dissolutionproperties.

The binding according to the present invention describes the particlebinding condition of metal salts to the surfaces of xanthan gumparticles; the metal salts are in crystalline form and their particlesbind to the surfaces of xanthan gum particles, that is, there areincluded binding of metal salts as binders to the surfaces of xanthangum particles and binding of the salts as coating agents. To bespecific: particle binding is maintained even with vibrating for 30seconds on a 60-mesh sieve and it is preferable to have 20% by weight orless, more preferably 15% by weight or less, yet more preferably 10% byweight or less, of fine powder from disintegration due to vibrationwhich will pass through a 60-mesh sieve. In addition, the sizes of thexanthan gum and metal salt particles are generally both finer than 60mesh so that, when the powder from simply mixing xanthan gum and a metalsalt powder is sifted with a 60-mesh sieve, 100% of the theoreticalquantity of powder passes through the sieve.

The processes for binding are not particularly limited: examples whichmay be given are a process whereby xanthan gum and metal salt particlesare bound by wetting and a process whereby a metal salt solution isuniformly sprayed onto xanthan gum powder and dried; it is preferable tocarry out drying after spraying of the metal salt solution onto thexanthan gum by means of fluidized drying, from the viewpoint of uniformbinding of the metal salt to the xanthan gum. The fluidized dryingprocess is not particularly limited, but it is desirable to carry outthe fluidized drying after spraying a from 1% to 20% by weight aqueoussolution of a metal salt as a binder. The quantity of a metal salt tobind is unrelated to the valence of the metal: the xanthan gumscontained in the compositions according to the present invention arebound with 0.5 parts by weight or more of a metal salt, per 100 parts ofxanthan gum, but if there is less than 0.5 parts by weight the quantityof metal salt bound is too low and there is no promotion of viscositydevelopment. In addition, since when 10 parts by weight are exceeded,hygroscopicity increases, this delays the development of viscosity. Fromthese viewpoints, it is preferable to bind 0.5 parts by weight or moreto 10 parts by weight or less, more preferably 0.5 parts by weight ormore to 7 parts by weight or less, of a metal salt to 100 parts byweight of xanthan gum. In addition, when the metal salt is a potassiumsalt, it is preferable to bind 0.5 parts by weight or more to 10 partsby weight or less, more preferably 0.5 parts by weight or more to 7parts by weight or less, to 100 parts by weight of xanthan gum, of apotassium salt, from the viewpoint of the characteristic bitter taste ofpotassium salts.

The peak viscosity according to the present invention is the numericalvalue of the viscosity developed when xanthan gum is dispersed anddissolved under ideal conditions. To be specific: when a fixed quantityof a xanthan gum is dispersed and dissolved, the viscosity is seen tohave a tendency to rise with the time that elapses from immediatelyafter introducing the xanthan gum into water, but this increasingtendency is no longer observed after a set time has elapsed: theviscosity at this point is taken to be the peak viscosity. For example,when xanthan gum (1 g) is added to water (99 g) at 20° C. and stirredfor a set time (30 seconds, 600 rpm), the viscosity starts to rise and,when 30 minutes have elapsed, it stabilizes at a fixed level. Thisviscosity is termed the “peak velocity”. According to the presentinvention, when a xanthan gum which has been bound to a metal salt isused, the time required until at least 90% of the peak viscosity hasbeen reached after addition is within 2 minutes, and the actualoperating time for a consumer to manufacture a thickening agent byhand-stirring is significantly reduced compared with that for a granularxanthan gum which has not been surface treated, when the time requireduntil at least 90% of the peak viscosity has been reached after additionmay be 10 minutes or more. In addition, when a comparison is made ofxanthan gums whereto metal salts have been bound with granular xanthangums which have not been surface treated, it is possible to appreciatethat, in fact, viscosity has rapidly developed, because there isdispersion and dissolution without forming lumps.

The compositions for thickening according to the present invention arenot particularly limited, as long as they contain xanthan gums modifiedby binding with metal salts, but at least 1 substance may be used,selected from, for example, guar gum, enzyme-degraded guar gum,carrageenan, karaya gum, sodium carboxymethylcellulose (CMC), sodiumalginate, modified starch and dextrin. The dextrins which are used arenot particularly restricted, but, from the viewpoint of dispersibility,a dextrose equivalent (DE) from 6 to 30 is preferable and from 6 to 25is more preferable.

In addition, according to the present invention, beverages andfoodstuffs are provided which contain the aforementioned compositionsfor thickening. The beverages and foodstuffs are not particularlyrestricted, as long as they contain compositions for thickeningaccording to the present invention, and, in addition, the contentsthereof are not particularly restricted. The beverages and foodstuffsmay be manufactured by adding suitable compositions according to thepresent invention by processes for manufacture known to those skilled inthe art.

Examples

The present invention will be described by giving specific embodimentExamples of its execution, but the present invention will not be limitedby the following Examples. The xanthan gums used in the Examples and theComparative Examples contain, as salts, potassium (1000 mg), sodium(2400 mg), calcium (60 mg) or magnesium (40 mg) in 100 g of gum.

Example 1 <Manufacture of Binder Solution>

A potassium chloride solution was manufactured by stirring anddissolving potassium chloride (5 g) in ion-exchanged water (95 g) at 50°C.

<Spraying Process>Xanthan gum (100 g) was maintained in a fluid stateand sprayed with a potassium chloride solution (50 g). A xanthan gumcomposition (94.3 g) was obtained by fluidized drying of the granulesobtained after spraying had finished. The composition was filled to the100 ml level in a container of that capacity and the weight of thefilled granules was determined. The weight of the granules was 41 g andthe bulk specific gravity thereof was 0.41 g/ml. In addition, theresults of ascertaining the degree of binding of the granules byvibrating the granules obtained (20 g) for 30 seconds on a JapaneseIndustrial Standard (JIS) 150 mm internal diameter 60-mesh sieve(Octagon 200, manufactured by (K K) Lida Seisakusho; vibration width 2to 3 mm, 3600 vibrations/minute) were that 2.04 g of the 20 g of powderpassed through 60 mesh and the percentage of xanthan gum with a lowdegree of binding to potassium chloride was 10.2% by weight. It wasverified that the remaining 89.8% by weight was bound. On the otherhand, the potassium contents of 100 g of each of the granules afterfluidized drying, the granules which remained on the 60-mesh sieve andthe powder which passed through 60 mesh were determined by means ofatomic absorption spectrometry. The results were that, per 100 g ofxanthan gum, the potassium contents in the granules and powder were,respectively: 1600 mg in the granules after fluidized drying; 1600 mg inthe granules which remained on the 60-mesh sieve (when the potassiumcontained in the xanthan gum (1000 mg) was deducted, the quantity ofpotassium salt bound was 600 mg: the quantity bound per 100 parts byweight of xanthan gum was 0.6 parts by weight); and 1600 mg in thepowder which passed through 60 mesh: it was ascertained that potassiumhad uniformly bound to the aforementioned xanthan gum composition.

Example 2 <Manufacture of Binder Solution>

A sodium chloride solution was manufactured by stirring and dissolvingsodium chloride (5 g) in ion-exchanged water (95 g) at 50° C.

<Spraying Process>

Xanthan gum (100 g) was maintained in a fluid state and sprayed with asodium chloride solution (50 g). A xanthan gum composition (93.1 g) wasobtained by fluidized drying of the granules obtained after spraying hadfinished. The composition was filled to the 100 ml level in a containerof that capacity and the weight of the filled granules was determined.The weight of the granules was 46 g and the bulk specific gravitythereof was 0.46 g/ml. In addition, the results of ascertaining thedegree of binding of the granules obtained (20 g) in a similar manner toExample 1 were that 2.26 g of the 20 g of powder passed through 60 meshand the percentage of xanthan gum with a low degree of binding to sodiumchloride was 11.3% by weight. It was verified that the remaining 88.7%by weight was bound. On the other hand, the sodium contents of thegranules after fluidized drying, the granules which remained on the60-mesh sieve and the powder which passed through 60 mesh were eachdetermined by means of atomic absorption spectrometry in a similarmanner to Example 1. The results were that, per 100 g of xanthan gum,the sodium contents in the granules and powder were, respectively: 3400mg in the granules after fluidized drying; 3400 mg in the granules whichremained on the 60-mesh sieve [when the sodium contained in the xanthangum (2400 mg) was deducted, the quantity of sodium salt hound was 1000mg: the quantity bound per 100 parts by weight of xanthan gum was 1.0parts by weight]; and 3400 mg in the powder which passed through 60mesh: it was ascertained that sodium had uniformly bound to theaforementioned xanthan gum composition.

Example 3 <Manufacture of Binder Solution>

A calcium lactate solution was manufactured by stirring and dissolvingcalcium lactate (5 g) in ion-exchanged water (95 g) at 50° C.

<Spraying Process>

Xanthan gum (100 g) was maintained in a fluid state and sprayed with acalcium lactate solution (50 g). A xanthan gum composition (92.8 g) wasobtained by fluidized drying of the granules obtained after spraying hadfinished. The composition was filled to the 100 ml level in a containerof that capacity and the weight of the filled granules was determined.The weight of the granules was 48 g and the bulk specific gravitythereof was 0.48 g/ml. In addition, the results of ascertaining thedegree of binding of the granules obtained (20 g) in a similar manner toExample 1 were that 2.45 g of the 20 g of powder passed through 60 meshand the percentage of xanthan gum with a low degree of binding tocalcium lactate was 12.3% by weight. It was verified that the remaining87.7% by weight was bound. On the other hand, the calcium contents ofthe granules after fluidized drying, the granules which remained on the60-mesh sieve and the powder which passed through 60 mesh were eachdetermined by means of atomic absorption spectrometry in a similarmanner to Example 1. The results were that, per 100 g of xanthan gum,the calcium contents in the granules and powder were, respectively: 600mg in the granules after fluidized drying; 600 mg in the granules whichremained on the 60-mesh sieve (when the calcium contained in the xanthangum (60 mg) was deducted, the quantity of calcium salt bound was 540 mg:the quantity bound per 100 parts by weight of xanthan gum was 0.54 partsby weight); and 600 mg in the powder which passed through 60 mesh: itwas ascertained that calcium had uniformly bound to the aforementionedxanthan gum composition.

Example 4 <Manufacture of Binder Solution>

A magnesium chloride solution was manufactured by stirring anddissolving magnesium chloride (5 g) in ion-exchanged water (95 g) at 50°C.

<Spraying Process>

Xanthan gum (100 g) was maintained in a fluid state and sprayed with amagnesium chloride solution (50 g). A xanthan gum composition (91.1 g)was obtained by fluidized drying of the granules obtained after sprayinghad finished. The composition was filled to the 100 ml level in acontainer of that capacity and the weight of the filled granules wasdetermined. The weight of the granules was 49 g and the bulk specificgravity thereof was 0.49 g/ml. In addition, the results of ascertainingthe degree of binding of the granules obtained (20 g) in a similarmanner to Example 1 were that 2.51 g of the 20 g of powder passedthrough 60 mesh and the percentage of xanthan gum with a low degree ofbinding to magnesium chloride was 12.6% by weight. It was verified thatthe remaining 87.4% by weight was bound. On the other hand, themagnesium contents of the granules after fluidized drying, the granuleswhich remained on the 60-mesh sieve and the powder which passed through60 mesh were each determined by means of atomic absorption spectrometryin a similar manner to Example 1. The results were that, per 100 g ofxanthan gum, the magnesium contents in the granules and powder were,respectively: 600 mg in the granules after fluidized drying; 600 mg inthe granules which remained on the 60-mesh sieve [when the magnesiumcontained in the xanthan gum (40 mg) was deducted, the quantity ofmagnesium salt bound was 560 mg: the quantity bound per 100 parts byweight of xanthan gum was 0.56 parts by weight]; and 600 mg in thepowder which passed through 60 mesh: it was ascertained that magnesiumhad uniformly bound to the aforementioned xanthan gum composition.

Comparative Example 1

A comparative product was manufactured under the same conditions as forExample 1, substituting the potassium chloride solution withion-exchanged water.

<Spraying Process>

Xanthan gum (100 g) and the same quantity of potassium chloride powder(2.5 g) as the potassium chloride in Example 1 were maintained in afluid state and sprayed with ion-exchanged water (50 g). A xanthan gumcomposition (92 g) was obtained by fluidized drying of the granulesobtained after spraying had finished. The composition was filled to the100 ml level in a container of that capacity and the weight of thefilled granules was determined. The weight of the granules was 45 g andthe bulk specific gravity thereof was 0.45 g/ml. In addition, theresults of ascertaining the degree of binding of the granules obtained(20 g) in a similar manner to Example 1 were that 4.18 g of the 20 g ofpowder passed through 60 mesh and the percentage of xanthan gum with alow degree of binding to potassium chloride was 20.9% by weight. On theother hand, the potassium contents of the granules after fluidizeddrying, the granules which remained on the 60-mesh sieve and the powderwhich passed through 60 mesh were each determined by means of atomicabsorption spectrometry in a similar manner to Example 1. The resultswere that, per 100 g of xanthan gum, the potassium contents in thegranules and powder were, respectively: 1600 mg in the granules afterfluidized drying; 1400 mg in the granules which remained on the 60-meshsieve [when the potassium contained in the xanthan gum (1000 mg) wasdeducted, the quantity of potassium salt bound was 400 mg: the quantitybound per 100 parts by weight of xanthan gum was 0.4 parts by weight);and 2500 mg in the powder which passed through 60 mesh: since thepotassium was not uniformly bound to the above-mentioned xanthan gumcomposition, it was ascertained that an excess of weakly bound potassiumchloride had passed through 60 mesh.

Comparative Example 2

A comparative product was manufactured under the same conditions as forExample 2, substituting the sodium chloride solution with ion-exchangedwater.

<Spraying Process>

Xanthan gum (100 g) and the same quantity of sodium chloride powder (2.5g) as the sodium chloride in Example 2 were maintained in a fluid stateand sprayed with ion-exchanged water (50 g). A xanthan gum composition(91.5 g) was obtained by fluidized drying of the granules obtained afterspraying had finished. The composition was filled to the 100 ml level ina container of that capacity and the weight of the filled granules wasdetermined. The weight of the granules was 49 g and the bulk specificgravity thereof was 0.49 g/ml. In addition, the results of ascertainingthe degree of binding of the granules obtained (20 g) in a similarmanner to Example 2 were that 4.25 g of the 20 g of powder passedthrough 60 mesh and the percentage of xanthan gum with a low degree ofbinding to sodium chloride was 21.3% by weight. On the other hand, thesodium contents of the granules after fluidized drying, the granuleswhich remained on the 60-mesh sieve and the powder which passed through60 mesh were each determined by means of atomic absorption spectrometryin a similar manner to Example 2. The results were that, per 100 g ofxanthan gum, the sodium contents in the granules and powder were,respectively: 3400 mg in the granules after fluidized drying; 2600 mg inthe granules which remained on the 60-mesh sieve [when the sodiumcontained in the xanthan gum (2400 g) was deducted, the quantity ofsodium salt bound was 200 mg: the quantity bound per 100 parts by weightof xanthan gum was 0.2 parts by weight]; and 6200 mg in the powder whichpassed through 60 mesh: since the sodium was not uniformly bound to theabove-mentioned xanthan gum composition, it was ascertained that anexcess of weakly bound sodium chloride had passed through 60 mesh.

Comparative Example 3

A comparative product was manufactured under the same conditions as forExample 3, substituting the calcium lactate solution with ion-exchangedwater.

<Spraying Process>

Xanthan gum (100 g) and the same quantity of calcium lactate powder (2.5g) as the calcium lactate in Example 3 were maintained in a fluid stateand sprayed with ion-exchanged water (50 g). A xanthan gum composition(90.8 g) was obtained by fluidized drying of the granules obtained afterspraying had finished. The composition was filled to the 100 ml level ina container of that capacity and the weight of the filled granules wasdetermined. The weight of the granules was 49 g and the bulk specificgravity thereof was 0.49 g/ml. In addition, the results of ascertainingthe degree of binding of the granules obtained (20 g) in a similarmanner to Example 3 were that 4.38 g of the 20 g of powder passedthrough 60 mesh and the percentage of xanthan gum with a low degree ofbinding to calcium lactate was 21.9% by weight. On the other hand, thecalcium contents of the granules after fluidized drying, the granuleswhich remained on the 60-mesh sieve and the powder which passed through60 mesh were each determined by means of atomic absorption spectrometryin a similar manner to Example 3. The results were that, per 100 g ofxanthan gum, the calcium contents in the granules and powder were,respectively: 600 mg in the granules after fluidized drying; 400 mg inthe granules which remained on the 60-mesh sieve (when the calciumcontained in the xanthan gum (60 mg) was deducted, the quantity ofcalcium salt bound was 340 mg: the quantity bound per 100 parts byweight of xanthan gum was 0.34 parts by weight); and 1200 mg in thepowder which passed through 60 mesh: since the calcium was not uniformlybound to the above-mentioned xanthan gum composition, it was ascertainedthat an excess of weakly hound calcium lactate had passed through 60mesh.

Comparative Example 4

A comparative product was manufactured under the same conditions as forExample 4, substituting the magnesium chloride solution withion-exchanged water.

<Spraying Process>

Xanthan gum (100 g) and the same quantity of magnesium chloride (2.5 g)as the magnesium chloride in Example 4 were maintained in a fluid stateand sprayed with ion-exchanged water (50 g). A xanthan gum composition(90.5 g) was obtained by fluidized drying of the granules obtained afterspraying had finished. The composition was filled to the 100 ml level ina container of that capacity and the weight of the filled granules wasdetermined. The weight of the granules was 49 g and the bulk specificgravity thereof was 0.49 g/ml. In addition, the results of ascertainingthe degree of binding of the granules obtained (20 g) in a similarmanner to Example 4 were that 4.2 g of the 20 g of powder passed through60 mesh and the percentage of xanthan gum with a low degree of bindingto magnesium chloride was 21.0% by weight. On the other hand, thecalcium contents of the granules after fluidized drying, the granuleswhich remained on the 60-mesh sieve and the powder which passed through60 mesh were each determined by means of atomic absorption spectrometryin a similar manner to Example 4. The results were that, per 100 g ofxanthan gum, the magnesium contents in the granules and powder were,respectively: 600 mg in the granules after fluidized drying; 400 mg inthe granules which remained on the 60-mesh sieve [when the magnesiumcontained in the xanthan gum (40 g) was deducted, the quantity ofmagnesium salt bound was 360 mg: the quantity bound per 100 parts byweight of xanthan gum was 0.36 parts by weight]; and 1300 mg in thepowder which passed through 60 mesh: since the magnesium was notuniformly bound to the above-mentioned xanthan gum composition, it wasascertained that an excess of weakly bound magnesium chloride had passedthrough 60 mesh.

Test Example 1

Using a low rotation rate Disper (manufactured by Tokushu Kika KogyoCompany Limited), the granules obtained in Example 1 and in ComparativeExample 1 at 20° C. were introduced (1 g at a time) into ion-exchangedwater (99 g), with stirring at 600 rpm and stirring was continued for 30seconds. The mixtures were kept for 2 minutes, 5 minutes, 10 minutes and30 minutes and the viscosities were determined for each point in timewith a Model B viscometer (manufactured by Tokyo Kiki; rotation rate, 12rpm;, with rotor Number 3 after 30 seconds). The results of themeasurements were expressed as percentage viscosities achieved,according to:

“measurement result viscosity after 30 minutes×100”

with the viscosity achieved after 30 minutes being taken as 100%. Themeasurement results for Examples 1 to 4 and for Comparative Examples 1to 4 are listed in Table 1, and the percentage viscosities achieved areillustrated in FIG. 1.

TABLE 1 Time (minutes) 0 2 5 10 30 Example 1 0 95.6 96.9 98.0 100Example 2 0 92.5 94.8 97.1 100 Example 3 0 91.1 93.2 96.5 100 Example 40 90.5 92.8 95.4 100 Comparative Example 1 0 48.0 69.0 85.0 100Comparative Example 2 0 40.2 58.0 82.1 100 Comparative Example 3 0 36.554.1 78.4 100 Comparative Example 4 0 33.3 53.8 76.9 100 * Shows the %viscosity achieved.

In Examples 1 to 4, the degrees of binding of the xanthan gum and metalsalts were high and, since the percentage of the surface of xanthan gumpowder which had been modified was high, viscosities were developed withexcellent dispersion properties for high percentages of xanthan gum,without the production of lumps under gentle stirring conditions, andwith uniform dispersion and dissolution. In Comparative Examples 1 to 4,the degrees of binding of the metal salts were low, since thepercentages of the surfaces of the xanthan gum powders which had beenmodified were low, the dispersibility was low, lumps were producedduring stirring and the peak viscosities were reached after 30 minuteshad elapsed.

Test Example 2 Example of Use in Beverages and Foodstuffs

Using the xanthan gum compositions manufactured in Examples 1 to 3, theFrench dressings for Examples 5 to 7 were manufactured in theproportions listed in Table 2. In all the Examples, viscosity developedand stabilized soon after simply mixing each of the raw materials and nochanges in viscosity were observed 30 minutes after dissolution.

TABLE 2 Example 5 Example 6 Example 7 Xanthan gum composition ExampleExample Example 1 = 0.5 2 = 0.5 3 = 0.5 Vegetable Fat or Oil 38 38 38Water 37.5 37.5 37.5 Granulated Sugar 12 12 12 Vinegar 9 9 9 Salt 1 1 1Powdered garlic 1 1 1 Powdered mustard 1 1 1 Totals 100 100 100 *Units:parts by weight

The present invention significantly reduces the time taken for xanthangum to dissolve and, in addition, it is an invention which makesdissolution possible, without conventional dissolution operationsrequiring skill or special art or equipment in, for example, households.

1. Compositions for thickening, characterized in that they containxanthan gum, with 0.5 parts by weight of a metal salt, per 100 parts byweight of xanthan gum, being bound to the surface of a powder of thesaid xanthan gum, with the proviso that said metal salt is not potassiumchloride.
 2. The compositions for thickening as claimed in claim 1,characterized in that the process for binding is to spray a metal saltsolution onto a xanthan gum and thereafter carry out fluidized drying.3. The compositions for thickening as claimed in claim 1, characterizedin that the quantity of a metal salt is 0.5 parts by weight or more, to10 parts by weight or less.
 4. The compositions for thickening asclaimed in claim 1, characterized in that, when 1 part by weight of astated xanthan gum, whereto a metal salt has been bound is added to 99parts by weight of ion-exchanged water at 20° C., it is dispersed anddissolved, without forming any lumps, and 2 minutes after addition itreaches at least 90% of its peak viscosity.
 5. Beverages or foodstuffsor beverage and foodstuff containing the compositions for thickening asclaimed in claim
 1. 6. Beverages or foodstuffs or beverage and foodstuffas claimed in claim 5, characterized in that the process for bindingsaid metal salt to the surface of a powder of the said xanthan gum is tospray a metal salt solution onto a xanthan gum and thereafter carry outfluidized drying.
 7. Beverages or foodstuffs or beverage and foodstuffas claimed in claim 5, characterized in that the quantity of a metalsalt bound to the surface of a powder of the said xanthan gum is 0.5parts by weight or more, to 10 parts by weight or less.
 8. Beverages orfoodstuffs or beverage and foodstuff as claimed in claim 5,characterized in that, when 1 part by weight of a stated xanthan gum,whereto a metal salt has been bound is added to 99 parts by weight ofion-exchanged water at 20° C., it is dispersed and dissolved, withoutforming any lumps, and 2 minutes after addition it reaches at least 90%of its peak viscosity.
 9. The method of treating a patient withdifficulty in mastication comprising administering to the patient abeverage or foodstuff or beverage and foodstuff containing thecompositions for thickening as claimed in claim
 1. 10. The method oftreating a patient with difficulty in mastication as claimed in claim 9,wherein the compositions for thickening is characterized in that theprocess for binding said metal salt to the surface of a powder of thesaid xanthan gum is to spray a metal salt solution onto a xanthan gumand thereafter carry out fluidized drying.
 11. The method of treating apatient with difficulty in mastication as claimed in claim 9, whereinthe compositions for thickening is characterized in that the quantity ofa metal salt bound to the surface of a powder of the said xanthan gum is0.5 parts by weight or more, to 10 parts by weight or less.
 12. Themethod of treating a patient with difficulty in mastication as claimedin claim 9, wherein the compositions for thickening is characterized inthat, when 1 part by weight of a stated xanthan gum, whereto a metalsalt has been bound is added to 99 parts by weight of ion-exchangedwater at 20° C., it is dispersed and dissolved, without forming anylumps, and 2 minutes after addition it reaches at least 90% of its peakviscosity.
 13. The method of treating a patient with difficulty inswallowing comprising administering to the patient a beverage orfoodstuff or beverage and foodstuff containing the compositions forthickening as claimed in claim
 1. 14. The method of treating a patientwith difficulty in swallowing as claimed in claim 13, wherein thecompositions for thickening is characterized in that the process forbinding said metal salt to the surface of a powder of the said xanthangum is to spray a metal salt solution onto a xanthan gum and thereaftercarry out fluidized drying.
 15. The method of treating a patient withdifficulty in swallowing as claimed in claim 13, wherein thecompositions for thickening is characterized in that the quantity of ametal salt bound to the surface of a powder of the said xanthan gum is0.5 parts by weight or more, to 10 parts by weight or less.
 16. Themethod of treating a patient with difficulty in swallowing as claimed inclaim 13, wherein the compositions for thickening is characterized inthat, when 1 part by weight of a stated xanthan gum, whereto a metalsalt has been bound is added to 99 parts by weight of ion-exchangedwater at 20° C., it is dispersed and dissolved, without forming anylumps, and 2 minutes after addition it reaches at least 90% of its peakviscosity.
 17. The method of treating a patient who can benefit from athickened beverage comprising administering to the patient a beverage orfoodstuff or beverage and foodstuff containing the compositions forthickening as claimed in claim
 1. 18. The method of treating a patientwho can benefit from a thickened beverage as claimed in claim 17,wherein the compositions for thickening is characterized in that theprocess for binding said metal salt to the surface of a powder of thesaid xanthan gum is to spray a metal salt solution onto a xanthan gumand thereafter carry out fluidized drying.
 19. The method of treating apatient who can benefit from a thickened beverage as claimed in claim17, wherein the compositions for thickening is characterized in that thequantity of a metal salt bound to the surface of a powder of the saidxanthan gum is 0.5 parts by weight or more, to 10 parts by weight orless.
 20. The method of treating a patient who can benefit from athickened beverage as claimed in claim 17, wherein the compositions forthickening is characterized in that, when 1 part by weight of a statedxanthan gum, whereto a metal salt has been bound is added to 99 parts byweight of ion-exchanged water at 20° C., it is dispersed and dissolved,without forming any lumps, and 2 minutes after addition it reaches atleast 90% of its peak viscosity.